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Cheesy Broccoli and Rice Casserole (from scratch)
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5 from 1 vote

Cheesy Broccoli and Rice Casserole (from scratch)

This Cheesy Broccoli and Rice Casserole from scratch is a real crowd pleaser. Made with fresh broccoli and cheddar cheese, it's super creamy and there's no canned soup.
Course Side Dish
Cuisine Southern
Keyword Casserole
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8


  • 5 cups fresh broccoli florets
  • 4 tablespoons butter
  • 1 cup diced onion
  • 1/3 cup diced celery
  • 1 cup sliced white mushrooms
  • 1/2 teaspoon garlic powder
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 2 cups shredded cheddar cheese, divided
  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 2 1/2 cups cooked long-grain rice


  • 2 tablespoons melted butter
  • 1 cup Panko crumbs


  • Preheat oven to 350 degrees.
  • Bring a pot of water to a boil. Add broccoli and cook for 2 minutes. Drain.
  • In a large skillet melt butter over medium heat. Add onion, celery, and mushrooms. Cook until soft, about 5 minutes.
  • Add garlic powder and flour. Cook and stir for 1 minute.
  • Gradually add milk. Bring to a simmer. Simmer for 2 to 3 minutes to thicken.
  • Add salt, black pepper, cayenne pepper and 1 cup of shredded cheddar cheese. Remove from heat and stir until cheese is melted.
  • Add sour cream and mayonnaise and stir to mix.
  • Stir in rice and broccoli. Transfer to a greased 9X13-inch pan.
  • Sprinkle the remaining cheddar cheese on top.
  • In a bowl, mix together melted butter and Panko crumbs. Sprinkle on top of casserole. Bake for 30 to 35 minutes.